Combine flour, both sugars, baking
powder and salt in a medium mixing bowl. Combine milk, oil, egg and almond
extract in a separate mixing bowl. Add liquid ingredients to dry, stirring just
until dry ingredients are moist. Stir in cranberries (cranberries don't need to
be completely thawed out, just enough to be chopped).

Fill muffin cups 3/4 full with batter. Sprinkle tops of muffins with a little
sugar and the almonds. Bake for about 25 minutes or until golden brown. Cool 5
minutes in the pan.